3 lb. chicken breast
2 Tbsp. olive oil
2 tsp. garam masala
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper

  • combine and chill, covered, for 2 hours or overnight
  • saute 5-6 minutes on each side, until browned
  • remove to cutting board, cover, and rest while making sauce

1 tbsp. olive oil
1 onion, sliced
1/4 cup water
1/2 cup almonds
6 cloves garlic

  • saute onion in oil and water until golden brown
  • add almonds and garlic, and cook one minute

1.5 cups yogurt
1/2 cup water

  • remove onion mixture to blender, add water and yogurt, and puree

2 tbsp. olive oil 4 tsp. curry powder
1 tsp. turmeric
1 tsp. garam masala
1 tsp. salt
1 tsp. pepper
1/2 tsp. coriander 1/2 tsp. cinnamon
1/2 tsp. cumin
1/4 tsp. cardamom
1/8 tsp. nutmeg

  • heat oil until shimmering
  • add spices and toast for 1 minute
  • stir in onoin-yogurt puree and cook for 2-3 minutes, until darkened

3 large tomatoes
1 cup coconut milk
1/2 tsp. chipotle powder
1 tbsp. fresh ginger
1 tbsp. brown sugar

  • add to sauce and stir well
  • reduce heat and simmer for 30 minutes, stirring occasionally
  • cube chicken and add to sauce, and simmer for 15 minutes
  • serve with rice and/or naan

source: https://thewanderlustkitchen.com/indian-chicken-korma/